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German Little Cakes

German Little Cakes


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German Little Cakes For dough :
  • 1 kg
  • 125 g margarine (soft)
  • 1 glass of water Milk
  • 3 eggs
  • 1 cup sugar
  • 30g fresh yeast (or 2 teaspoons dry yeast)
  • 1 teaspoon salt
  • Half a glass of warm water
Cocoa for the Creams:
  • 1 liter milk
  • 1/2 liter of water
  • 1 cup flour
  • 500g granulated sugar
  • 3 tablespoons cocoa
  • 125 g margarine
  • 2 eggs
For the above :
  • Powdered sugar


Preparation of the cream:

  1. Eggs, flour, sugar and cocoa mix.
  2. Cook, stirring on the fire by adding milk and water.
  3. Stir well, add oil would fall close.
  4. You’re so cool, stirring occasionally over drying.
  5. (My mother made without adding eggs. And that may be hot, but he gets the proper consistency of the icing fluid cools.)

Preparation of the dough:

  1. Warm water, milk, yeast, sugar and salt and mix it soak for 1 hour.
  2. Thoroughly knead Katıp other materials. Wait until the dough ferment for 2 times.
  3. 1 Turn the dough rolls with the thickness of a finger (dough not too thin), cut circles with a glass of water.
  4. Cut the dough in a greased bake you, fermentation tray in half an hour
  5. Above 200 ° C and cook until golden brown in a hot oven. After cooling, remove from the oven cut the middle with a bread knife. Fill the cream with the icing bag. (You can use cut the tip of the piping bag or freezer bag.)
  6. Sift powdered sugar over sieve.
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